These delicious gluten-free cookies combine the rich flavors of cocoa and chocolate chips in a beautiful swirl pattern. Perfect for those with gluten sensitivities or anyone who loves a delightful chocolatey treat!
Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup gluten-free chocolate chips.
Instructions: Put the gluten-free all-purpose flour, cocoa powder, baking powder, and salt in a medium-sized bowl and mix them together with a whisk. When the butter is soft, mix it with the brown sugar and white sugar in a different large bowl until it is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until a smooth dough forms. Split the dough in half, and put one half in a clean bowl. Add the gluten-free chocolate chips to one part and mix until they are spread out evenly. Put both pieces of dough in the fridge for at least an hour after wrapping them in plastic wrap. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Take both pieces of dough out of the fridge. Cut off little chunks of each dough and mix them together slowly to make cookie dough balls. Leave enough space between the cookie dough balls as you place them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are set, bake the cookies. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty chocolate and chocolate chip swirl cookies that are free of gluten!
Prep Time: 20 minutes
Cook Time: 10 minutes
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